１Thinly slice the mackerel on a slant, and sprinkle with salt and sake. ２Make a lengthwise cut along the Welsh onion, remove the core and spread. Cut it lengthwise into very thin strips and soak in water. Skin the ginger root and slice thinly. Then, cut the ginger into very thin strips and soak in water. ３Cut the radish into thin circular slices.

１Dip each slice of mackerel in boiling water, then soak in cold water, and drain well.
Place the fish over romaine lettuce spread on a dish, and pour the sauce over it. Mix the Welsh onion, ginger root and radish, and garnish the dish. ※For the citrous sauce, combine some grated citrous skin, the chives and other seasonings.